Seafood Extravaganza

This year's Seafood Dinner promises to be one of our best yet. If you have yet to dine at Cordelia Fishbar, you're in for a real treat. Located in the Union Market neighborhood in NE Washington DC, Cordelia is a true seafood lovers destination. Owned by the Clyde's Restaurant Group, the restaurant features an extensive raw bar, tinned seafood menu and a charcoal grill that they do some incredible grilled fish dishes on. Chef Sal Ferro is no stranger to our society. He has had his hand in a couple of our dinners including or first post-Covid dinner at The Old Ebbitt Grill as well as consulting with the chef at 1789 Restaurant when we did a dinner there a few years ago. For our trial dinner we had a real collaborative menu design where he allowed the committee to really have a hand in creating what we feel is a great representation of all the amazing dishes the restaurant offers.  

Tom Sietsema (Washington Post food critic) gave Cordelia a very favorable review shortly after they opened. You can read it here: Cordelia Fishbar restaurant review: A delicious departure in Union Market - The Washington Post

We will be starting our meal with a raw bar featuring raw oysters, shrimp cocktail and a few other delicacies. We do ask everyone be respectful of the group and please make sure not to empty out the raw bar before all guests have a chance to enjoy. In years past when we've done a buffet style raw bar, we often get complaints that not everyone got to have the chance to enjoy. Please consider your fellow society members when filling your plates!  

6:30 reception

7:30 dinner

Reception

Raw Bar

Oysters, Jumbo Shrimp, Lump Crab Dijonnaise, Smoked Trout Dip

Caviar Bumps with Burrata, Chive and Potato Rosti

Sardines and Oil with Pepperonata, arugula, whipped butter and Foccacia

Pan Rustico, whipped butter and anchovy oil Sauce

2020 Domaine Gerard Millet Sancerre*

Crudo Course 

Duo of Scallops and Hamchi Crudo

Delicata squash, toasted hazelnuts, brown butter vinaigrette, asian pear, purple shiso, yuzu kosho vinaigrette, toasted sesame

2018 Maison Albert Bichot Chablis 1er Cru Fourchaume* 

Turbot Course

Coal Roasted Turbot

Confit fingerling potatoes. charred broccolini,
sauce vert

2013 Domaine Jean Grivot Vosne-Romanee "Le Beaux Monts"*

Pasta course

Maine Lobster and Day Boat Calamari smoky pomodoro, calabrian chili, white wine, basil, pangrattato

2013 Elio Grasso Barolo Ginestra Casa Mate' *

Dessert

Lemon Sorbet with a vanilla cookie

* indicates from our IWFS cellar

Jackets, no tie

*** Please book early, we must finalize numbers with the restaurant 10 days before the dinner!!!